Mulligatawny Soup
A fragrant Indian-inspired chicken soup with curry spices, lentils, and coconut milk. This warming bowl combines tender chicken, aromatic spices, and creamy broth for ultimate comfort.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tsp cumin
- ½ tsp turmeric
- ½ cup red lentils
- 6 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- 1 medium apple, diced
- ¼ cup fresh cilantro, chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp lime juice
Instructions
- 1
Cut chicken breast into bite-sized chunks. Dice onion, celery, and carrots. Mince garlic and ginger. Peel and dice the apple.
- 2
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until softened.
- 3
Stir in garlic and ginger, cooking for 1 minute until fragrant.
- 4
Add curry powder, cumin, and turmeric. Stir constantly for 1 minute to bloom the spices.
- 5
Add tomato paste and stir for 1 minute to incorporate.
- 6
Pour in chicken broth and coconut milk, stirring well to combine.
- 7
Add red lentils and chicken chunks. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 8
Add diced apple and simmer for an additional 5-10 minutes until lentils are tender and chicken is cooked through.
- 9
Season with salt and black pepper. Finish with fresh lime juice.
- 10
Serve hot, garnished with fresh cilantro.
Tools you’ll need
- large pot (5-quart capacity)
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- measuring cups
- ladle
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